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Chicken Fingers
Makes about 15 to 18 chicken fingers
nonstick cooking spray
2
cups crispy brown rice cereal
1
pound chicken breast, cut into
finger-size pieces
1
cup coconut milk
extra virgin olive oil for drizzling
Preheat the oven to 400°F. Line a baking sheet with
foil and lightly coat with nonstick cooking spray.
Put the brown rice cereal into the work bowl fitted
with the steam blade. Pulse about 15 times to
evenly chop.
Prepare fingers by dipping first into coconut milk
and then rolling in the crushed cereal.
Place on baking tray and drizzle with olive oil. Bake
for about 25 minutes until crispy and golden and
cooked through.
Nutritional information per chicken finger:
∙
Calories 67 (49% from fat)
carb. 3g
∙
∙
sat. fat 2g
chol. 16mg
sod. 31mg
Potato chips provide extra crunch for these oven
Makes about 15 to 18 sticks
nonstick cooking spray
5
ounces potato chips
½
pound thin fish fillet similar to sole
1
cup coconut milk
Preheat the oven to 400°F. Line a baking sheet with
foil and lightly coat with nonstick cooking spray.
Insert the steam blade into the work bowl. Working
in two batches of 2 cups each, process the potato
chips by pulsing using about 15 quick pulses. Put
the finished crumbs in a shallow dish for dipping.
Prepare fingers by dipping first into coconut milk
and then rolling in the crushed chips.
Bake for about 15 to 20 minutes, turning tray
midway through baking, until crispy and golden and
cooked through.
∙
∙
pro. 6g
fat 4g
∙
∙
calc. 3mg
fiber 0g
Calories 58 (55% from fat)
sat. fat 1g
Fish Sticks
baked fish sticks!
Nutritional information per fish stick:
∙
∙
∙
carb. 4g
pro. 2g
∙
∙
∙
chol. 6mg
sod. 69mg
calc. 3mg.
∙
fiber 1g
18
fat 4g.
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